Remove prosciutto, soppressata and finocchiona from refrigeration 15–20 minutes before serving to allow aroma and texture to open up. If slices are large, fold prosciutto into loose rosettes and overlap slices of salami on the board for easy picking.

Cheeses

Bring cheeses to temperature

Take aged pecorino, taleggio and burrata out of the fridge 20–30 minutes before serving. Score a few shallow wedge cuts in the pecorino to make it easy to grab. For taleggio, leave it whole with a small cheese knife so guests can slice. Place burrata in a small bowl and drizzle 1 tsp extra-virgin olive oil and a pinch of black pepper over it just before serving.

Portioning

Cut pecorino into thin shards or small wedges (about 10–12 pieces). Leave taleggio as a wedge (cut into 6–8 pieces at the table). Keep the burrata whole to preserve creaminess; provide small spoons for serving.

Accompaniments

Toast bread (optional)

Lightly toast the slices of Tuscan or sourdough bread until golden but still slightly chewy (3–5 minutes under a broiler or in a toaster). Alternatively, serve untoasted if you prefer softer bread.

Arrange small sides

Place marinated olives and cornichons in small bowls. Spoon fig jam or mostarda into a ramekin. Put honey in a tiny dish. Scatter toasted walnuts in a small pile. Wash and pat dry grapes or fruit; leave on stem if possible.

Final assembly

On a large wooden board or platter, arrange components in loose groups: meats on one side (create visual height with folded prosciutto), cheeses on the other, and small bowls of olives/pickles/jam/honey interspersed. Place bread slices and grissini at the edges for easy access. Tuck grapes and nuts into gaps to make the board look abundant. Drizzle 1 tsp extra-virgin olive oil over the pecorino shards and sprinkle 1/4–1/2 tsp freshly ground black pepper over the burrata and taleggio if desired. Garnish with the rosemary sprig.

Serving notes

Provide small cheese knives and separate tongs or toothpicks for meats and pickles. Serve with napkins and plates. Refill components as needed; keep leftovers chilled and consume cured meats and cheeses within 2–3 days.